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Broad beans – 2 simple recipes

Broad beans are just going out of season now but these dishes feature frozen broad beans which you can get all year round. We get ours from Waitrose. They are cheap and simple to prepare.

BROAD BEAN PUREE ON CIABATTA

This is a quick and tasty supper that can equally be used as a starter or as a snack for pre-dinner drinks. This recipe size is a large starter for 2.

You will need:

3 handfuls of frozen broad beans

A few sprigs of chopped mint

Zest and juice of half a lemon

Some ciabatta slices

a garlic clove

Method:

Cook the broad beans as per the instructions on the bag. Blitz them in a food processor / blender or mash them with a potato masher. Leave a few whole to have some chunky bits in the mixture. Add a few sprigs of chopped mint and the zest and juice of the lemon. Toast the ciabatta on a dry pan for a couple of minutes until it goes golden brown then drizzle with olive oil and rub with a raw clove of garlic. Spoon the broad bean puree on top.

BACON, BROAD BEAN AND ORZO BAKE

Another broad bean recipe which is a great mid-week dinner. Broad beans work well with bacon of any description. This feeds 2 adults and a little one.

You will need:

2 red onions chopped finely

1 tbsp olive oil

100 g smoked bacon / lardons

3 garlic cloves thinly sliced

50 ml white wine

200 g broad beans cooked

250 g orzo rinsed in cold water

500 ml vegetable stock (we use kallo low salt stock cubes)

A few sprigs of thyme

Grated parmesan to top

Method:

Use a pan that can be transferred from the hob to the oven if possible. Fry the red onions gently in 1 tbsp olive oil. Add the smoked bacon and garlic. Cook until the garlic starts to take a colour then add the white wine to the pan. Separately place the frozen broad beans in a pan of boiling water. Once it reaches the boil again drain the beans and add them to the bacon & onion mix. Rinse the orzo in cold water before adding this to the pan . Then add the stock and a few sprigs of thyme if you have it. Cover and bake at 180C for about half an hour until the pasta is creamy and has absorbed all the stock. Serve topped with grated parmesan

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